In commercial farming and fishery, the terms prawn and shrimp are generally used interchangeably. In European countries, particularly the United Kingdom, the word “prawns” is far more common on menus than the term “shrimp”, which is generally only used in North America.
What we’ll be having today is a rusty recipe which has been loved by many people around the world. It would be so hard to find restaurants who don’t offer this great dish–Prawn Tempura.
Prawn Tempuras are naturally found and eaten from all facets of the world. And just like any other dish, every country offer this with some sort of uniqueness and this is how we can see it from the different presentations and taste it with different mixes and sauces. People would notice and think that cooking tempuras is hard, but believe it or not, it is not. It’s simple as frying with your utmost present and availabe chicken or chops.
Ingredients:
1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined
2 quarts oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder
Procedure:
- Mix rice wine and salt in a bowl and then place the shrimps into the mixture. Cover it and marinate.
- While marinating, work on your frying pan and heat oil for deep frying. Take note that cooking prawn tempura is done in a deep frying method to ensure a balance taste and browning.
- In a separate bowl, mix together flour, water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
- One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sidesfor about a minute or two.
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